French Vanilla Ice Cream

Overview

Today's French vanilla ice cream recipe comes from the French Le Cordon Bleu Cooking Series. It is the best and safest basic ice cream recipe I have found in the past few years. First of all, it tastes sweet and has an authentic French taste. Although the amount of whipping cream is less than other formula ice cream, the deliciousness is definitely not reduced, but the calories are reduced; secondly, it is the most basic ice cream, and the taste can be easily changed by adding other ingredients; thirdly: all its raw materials have been processed at high temperature, including whipping cream and egg yolks, which are absolutely safe and secure! The original recipe uses an ice cream machine, which I don’t have. But I have an electric egg beater, and the effect is definitely not bad! If you don’t even have an electric egg beater, you can still do it if you have the strength, haha~

Tags

• dessert
• children
• afternoon tea
• summer recipes
• ice cream
• egg yolk
• fresh cream
• vanilla pod
• fine sugar
• milk

Ingredients

Steps

1. 1 Mix the ingredients milk, light cream and 40g of caster sugar, and stir evenly; I put them directly into the pot;

   

2. 2 Split the vanilla pod in the middle, use the tip of a knife to remove the vanilla seeds, and break the vanilla shell into four or five sections;

   

3. 3 Add vanilla seeds and vanilla shells to the milk and cream pot, turn on low heat and heat slowly, stir while heating the bottom of the pot to prevent it from sticking to the bottom of the pot, heat until it boils slightly, turn off the heat, cover the pot and simmer for 5 minutes to allow the flavor of the vanilla to be fully released;

   

4. 4 At this time, start beating the egg yolks: separate the egg yolks and egg whites, use only the egg yolks, and save the egg whites for other uses. (I used organic eggs, the egg yolks are specially yellow, and the slices are also yellow-orange); add 80g of fine sugar;

   

5. 5 Immediately beat with an electric egg beater;

   

6. 6 Whip until the color is white, the volume increases, and it becomes thick mayonnaise, and all the sugar has melted;

   

7. 7 Add the heated milk cream in the pot to the egg yolk paste in two batches, while stirring. Add the first time and stir evenly before adding the next time;

   

8. 8 Finally mix thoroughly;

   

9. 9 At this time, prepare a basin of ice water;

   

10. 10 Separate the ice water and place it in a clean basin, which has better thermal conductivity. (The following steps will be used, so prepare them in advance to avoid confusion.)

    

11. 11 Pour the mixed ice cream batter back into the pot, turn on low heat and heat slowly until it becomes very thin at first (as shown in the picture);

    

12. 12 Stir slowly and continuously while heating, to avoid burning the pot, and avoid boiling; (What will happen if the paste boils? It doesn't matter, it will turn into "egg drop soup", which affects the taste; will the egg yolk be cooked if the paste does not boil? No problem, you can see bubbles immediately as long as you stop stirring.)

    

13. 13 Just heat it up to the state shown in the picture: hang the paste on a wooden spatula and make a cut with your finger. The scratches will not blend and the concentration is just right;

    

14. 14 Remove the egg batter from the heat and immediately filter it into a basin separated by ice water (be sure to prepare it in advance) (filtering can remove vanilla shells and other impurities.)

    

15. 15 Stir while cooling; (ice water can quickly cool down; stirring can prevent the paste from peeling during the cooling process);

    

16. 16 , cool the paste to room temperature or lower, remove from the ice water, and immediately beat with an electric egg beater for about 5 minutes;

    

17. 17 This is the state after being whipped (Picture 17); cover with plastic wrap and freeze in the refrigerator for 40 minutes to 1 hour;

    

18. 18 Take it out and beat it again for 3 to 5 minutes. This is the state of the second time (Picture 18); (Are you done? No. If you want a good taste, you need to beat it a few more times. Of course, this is also possible)

    

19. 19 After freezing for 40 minutes, the third time it is sent (Picture 19)

    

20. 20 I beat it 4 times, and this is the fourth time (Picture 20) (each time is thicker and more fluffy. Low temperature is one reason, and blowing in a lot of air is also an important reason. The texture is delicate and soft, all thanks to beating)

    

21. 21 Now it’s time to pack: It’s best to use smaller airtight containers to avoid opening them multiple times when eating;

    

22. 22 You have to shake the container to make the surface flat; cover it and store it in the refrigerator.

    

23. 23 There’s nothing to be verbose about, the super detailed steps are easy to understand at a glance. Once the ice cream is frozen, you can enjoy it with peace of mind——